Conch and Lobster Ceviche

2 c Conch, cleaned and diced
2 c Lobster, diced
1/4 c Red onion, diced
3 Scallions, sliced
1/2 sm Red pepper, diced
1/2 sm Yellow pepper, diced
1/2 sm Green pepper, diced
1/2 sm Papaya, peeled, seeded
2 Jalapeno, chopped
1/2 bn Cilantro, chopped
1/2 bn Basil, chopped
1/2 bn Mint, chopped
1 tb Ginger, grated
1/2 Lime, juiced
1/4 c Rice wine vinegar
1/2 c Olive oil
Salt and pepper, to taste
1 pn Habanero powder

In medium bowl, combine all ingredients and mix well. Season to taste.

Marinate for 3 hours in refrigerator, tossing occasionally.

Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Yield: 6 Servings

From: Mr. Bill in rec.food.cooking on Jan 7, 1999.